"I’m now starting as Head Chef at Holborn Dining Room"

Alex South

Alex South


Liam Fauchard-Newman has taken up the position of Head Chef at Holborn Dining Room following the departure of Calum Franklin earlier this year.

Liam announced his new role on social media following an earlier post on his Instagram where he confirmed that he would departing The Swan in West Malling.

Liam’s work experience includes time at The Square, Kitchen W8, The Ledbury, and Fenchurch. Commenting on his new role via social media, Liam said: “I’d like to take this opportunity to share the news I’m now starting as Head Chef at Holborn Dining Room, Rosewood London.”

He added: “[I am] Extremely excited for this opportunity watch this space!”

Holborn Dining Room is a grand brasserie located in Central London that serves seasonal British cuisine, including a wide arrange of pies and pastries.

Under the leadership of former head chef Calum Franklin and Head Pie Maker Nokx Majozi, the restaurant achieved critical acclaim for the intricate and artistic displays of pastry across its menu.

In June earlier this year, Calum announced that he would be leaving the restaurant to embark upon new ventures.

In a statement on Instagram the chef said: “Letting go of something you have cared for deeply is never going to be easy but after almost nine years it's time for a big change.”

Commenting on his time as head chef, Calum added: “I'll always be proud of what we have achieved at the restaurant, as a team I think we gave it a real identity, celebrated British culinary history and built a pretty cool pie room.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 31st October 2022

"I’m now starting as Head Chef at Holborn Dining Room"